Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 2 tablespoons oil (preferably vegetable or ghee)
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 3-4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium tomatoes, pureed
  • 2-3 green chilies, slit
  • 1 teaspoon red chili powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • ½ teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish, chopped

Instructions:

  1. Rinse and pat dry the prawns. Season with salt and set aside.
  2. In a large wok, heat the oil over medium heat until hot.
  3. Add cumin seeds and sauté until they sizzle. Stir in the chopped onion and cook until golden brown. Add garlic and ginger, cooking for another minute until fragrant.
  4. Add the pureed tomatoes and slit green chilies to the wok. Stir in red chili powder, turmeric powder, and coriander powder. Simmer the sauce for about 5-7 minutes until it thickens.
  5. Add the prawns to the sauce and mix well. Cook for 4-5 minutes until the prawns are pink and opaque.
  6. Stir in garam masala and adjust seasoning if needed. Garnish with fresh cilantro before serving.